Vegan Chili Mac and Cheese (One-Pot)

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (diced)
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cajun seasoning
• 1/2 teaspoon black pepper
• 15 oz can black beans (rinsed and drained)
• 15 oz can pinto beans (rinsed and drained)
• 15 oz can corn (rinsed and drained)
• 15 oz can crushed tomatoes
• 3-4 cups vegetable broth
• 2-3 cups water
• 12-16 oz pasta shells (use gf if needed; see note)
• 1 cup shredded vegan cheese

Instructions

1. 1

   Saute the veggies: Add olive oil to a braiser or dutch oven over medium heat. Add the chopped onion, minced garlic, and diced carrots. Cook for 7-10 minutes, until softened.

2. 2

   Add the spices: Stir in the salt, smoked paprika, chili powder, cajun, and black pepper. Cook for 1–2 minutes to toast the spices.

3. 3

   Make the chili: Add the black beans, pinto beans, corn, fire roasted crushed tomatoes, vegetable broth, and water. Stir to combine.

4. 4

   Add the pasta: Cover and bring the chili to a boil. Once it's boiling, add the pasta and simmer for 8–10 minutes, stirring often, until the pasta is al dente. Remove from heat. If needed, add some more veggie broth/water to get your desired consistency (remember the pasta will continue to soak up more of the liquid).

5. 5

   Bake: Preheat the oven to 350°F. Sprinkle the vegan shredded cheese on top and bake covered for 10 minutes, until the cheese is melted. Serve and enjoy!